Honey, a natural sweetener that can be stored long-term, is prone to Maillard reactions.
Maillard reaction products (MRPs), such as 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl …

This systematic review paper aims to discuss the trend in quality assessment properties and
constituents of honey at different storage conditions and confer the possible whys and …

The popularity of Malaysian stingless bee honey is rising among health‐conscious
individuals; thus, chemical and physical evaluations of Malaysian stingless bee honey are …

Volatile organic compounds in honey are known for their considerable impact on the
organoleptic properties of honey, such as aroma, flavor, taste, and texture. The type and …

Honey, a natural sweet substance produced by bees, has been recognized for its potential
therapeutic properties. In current years, there has been mounting interest in exploring the …

Heterotrigona itama (H. itama) honey was collected from apiculturists in three different
meliponiculture sites in Peninsular Malaysia and was subjected to major-to-trace elements …

Honey is a naturally occurring biological product produced by bees using the nectar of
plants and is extremely beneficial to humans both as a food and medication. It is a good …

This study aimed to determine the possibility of deploying an innovative electrical method
and to establish the usefulness of conductivity and dielectric parameters for assessing the …

This study investigates the fabrication of Polyvinylpyrrolidone (PVP) nanofibers with varying
amounts of iodine and honey, through electrospinning, aiming for wound healing purposes …

This review provides an overview of the current trends and prospects of the extraction and
separation analysis techniques for phenolic compounds in honey in 2012–2022 years. The …